Reviewed: Jul. 19, 2007

I have way too many chicken recipes so I used this marinade on pork chops instead. It worked perfectly! I marinated the chops overnight, then grilled on the BBQ. My dinner guests loved it, including my picky 2-year-old who ate an entire piece himself. Thanks for the great recipe!

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Suzanne

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 12, 2007

This was excellent. Being Canadian I did change one ingredient. I used P.C. Roast Chicken Spice. I reduced the oil, as well. After marinating, I put each piece of chicken into a tin foil envelope. Cooked chicken legs 15 mins. each side, then put them on the grill to finish with some of the marinade. Wonderful! My husband said "Just like in the restaurant" Thanks.

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Carol C.

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Cherry Valley, Ontario, Canada

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Reviewed: Jun. 16, 2007

This tasted great and was very easy. The only thing I would do differently, is take the chicken and marinade out of the refrigerator about 45 minutes before putting the chicken on the grill. The marinade "solidifies" in the refrigerator, and I think I would like it to become a liquid before grilling. I served it with Greek Pasta Salad III also on this site. A great easy meal. Thanks for the recipe!

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2007

Very nice. Make it just described.

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Zareen

Home Town: Mount Kisco, New York, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Jun. 4, 2007

If you want an oven version, I use skin-on, bone-in breasts. I put the crushed garlic cloves underneath the skin, and I rub them with olive oil, salt, pepper and oregano. Bake at 350 for 45 minutes and serve with feta.

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BENNETTSAUNT

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Reviewed: May 14, 2007

How can the fat content be so high?? the oil??

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STEINY

Cooking Level: Expert

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Reviewed: May 5, 2007

added some rosemary to the marinade and it was some of the best chicken i have ever had. great recipe.

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cyphrmatrix

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Reviewed: May 1, 2007

This chicken was fantastic....it's a new family favorite and will be a regular at our dinner table. Thanks for sharing!

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Jillash

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Reviewed: Apr. 4, 2007

Wonderful, fabulous, great! This is now a family favourite by all. Followed other reviews and added garlic,lemon and reduced oil. Only marinated for a few hours and was perfect. Absolutely delicious,thanks Michael.

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Ashgrove

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Reviewed: Mar. 19, 2007

I only used half the oil, but I still had more than enough marinade for the chicken plus a large dish of vegtables. The flavor really went all through the meat and vegtables, but, as there was no measurement for the juice yeild, the end result was a bit lemony.

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geekOphile

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 13, 2007

I thought this was FANTASTIC. Didn't even need a knife to cut it. I doubled the garlic and doubled the lemon and used tons of oregano! PERFECT! THANKS

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cerezaxoxo

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Reviewed: Mar. 4, 2007

Okay, you had me at "garlic"! Fantastic chicken! I marinated this overnight, following directions exactly. Next time I will reduce the salt but I'm not big on salty foods. I seared the chicken breast and then finished by baking them (covered) and they were yummy! Thanks Michael!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jan. 17, 2007

We enjoyed this very much. We made it with the Greek Style potatoes recipe.

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Renee S

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2006

This was a hit! It was far from dry, if you do it right. I pan seared it and added a little of the marinade to the pan. I made it for a salad which I mixed fresh spinach romaine lettuce cucumbers vine ripe tomatoes red onions and hard boiled eggs sliced up and a day old ciabatta bread cubed and tossed in olive oil and fresh salt and pepper toasted on a cookie sheet in the oven and it was delicious! My family loved it. I just changed a few things I added 1/2 cup olive oil 2 garlic cloves sliced up and a drop of vinegar and half of a lemon juice and paprika coarse sea salt and fresh ground peppercorns

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Torta

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Reviewed: Nov. 17, 2006

I made this I liked the flavor, a little to dry though, and my family did not like the flavor

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ELATRC

Cooking Level: Intermediate

Home Town: Tulare, California, USA

Living In: Pasco, Washington, USA

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Reviewed: Oct. 5, 2006

Very tasty

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chicklid

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Reviewed: Sep. 23, 2006

Excellent. I added some Greek seasoning to the marinade as well. Serves it sliced gyros style-was great!

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Lori VE

Cooking Level: Expert

Home Town: Saint Cloud, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Sep. 12, 2006

This chicken was fantastic! The ingredients worked very well with each other to create an extremely flavorful and tender chicken. Be careful of the oil, though. Flames shot sky high when I initially put on the grill becaue of all the oil that had gotten into the chicken from the slits I cut.

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LJHALL

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Reviewed: Aug. 30, 2006

Really loved this. I used chicken thighs as that's what was handy but took the skin off. Olive oil is more expensive but I don't think regular oil would be nearly as tasty. Delicious.

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